Homemade Creole Cream Cheese

1. 1

   In a large enameled saucepan, glass, or plastic bowl, combine milk, buttermilk, and rennet and stir constantly for one minute.

2. 2

   Cover the container with plastic wrap or cheesecloth and allow to stand at room temperature (between 70 and 80 degrees F) for 16 to 24 hours.

3. 3

   Do not stir again, or you will break the curds.

4. 4

   The longer the mixture sits, the firmer the cheese will be.

5. 5

   Carefully ladle the curds into cheese molds lined with cheesecloth.

6. 6

   (These could be plastic containers with holes punched in the sides and bottoms if you have no cheese molds.)

7. 7

   Place molds inside a baking pan to catch the excess whey that will drain off of the cheeses.

8. 8

   Place molds in the refrigerator for at least 6 to 8 hours, longer is fine (cheese will become firmer as more liquid drains).

9. 9

   The cheese is now ready to eat and will keep, refrigerated, for at least two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.